The spirit of the Renaissance, rediscovered for Easter

As spring unfurls its tender leaves and flowers burst into an array of colours, Easter heralds a time of renewal and rebirth. This season of rejuvenation is deeply rooted in traditions that stretch back centuries, to a time when art, culture and science flourished like never before: the Renaissance. During this remarkable period in human history, Easter was a religious celebration and an occasion for communal joy, feasting and, indeed, a reflection of the Renaissance spirit of rediscovery and innovation.

The Renaissance era, a bridge between the medieval and modern worlds, was marked by a renewed interest in classical knowledge and the achievements of ancient Greece and Rome. This period of cultural renaissance affected all aspects of life, including the way Easter and other traditional celebrations were observed. Easter was a time of festivities rich in symbolism and grandeur, reflecting the artistic awakening of the time. Banquets featured dishes that were as much a feast for the senses as the sight of the magnificent paintings and sculptures of the time. These meals were accompanied by wines that reflected the region's burgeoning interest in viticulture and the culinary arts.

Just as the Renaissance was a time of exploration and discovery, our modern Easter celebrations can also reflect a journey through taste, tradition and the art of winemaking. By combining traditional recipes with a carefully chosen selection of wines from our Renaissance cellar, we bridge the gap between past and present, inviting a rediscovery of flavours and experiences that resonate with the spirit of renewal inherent in the season and the historical era it evokes.

With this in mind, let's embark on a gastronomic journey that honours the rich cultural heritage of that era. We'll explore how Easter was celebrated during this pivotal period, integrating historic dishes with modern touches and pairing them with exquisite wines that capture the essence of renaissance and discovery. 

Aperitif and Appetizers

Renaissance Hidden Passion wine

As our Renaissance-inspired Easter celebration unfolds, we begin with an aperitif. Our selection for this first toast is the illustrious wine from our Cave, "Hidden Passion", a red wine of depth and character. With its deep red colour and ruby highlights, this wine invites us into a world of rich flavours and sensory pleasures. On the nose, aromas of black cherry and white pepper seduce the senses, previewing the journey ahead. On the palate, Hidden Passion reveals its essence - powerful, with spicy notes and a superb, harmonious finish that lingers long after the last sip.

Renaissance-inspired crostini with black cherry compote and goat's cheese

To complement the complexity and depth of the wine, pair it with a selection of Enlightenment-inspired amuse-bouches that showcase the diversity of flavours and textures characteristic of the Renaissance. Our amuse-bouche is a modern interpretation of a traditional dish, paying homage to culinary heritage while offering a contemporary twist that delights the palate.

Ingredients:

• Baguette, cut into thin slices
• Fresh goat's cheese
• Black cherry compote (store-bought or homemade)
• Fresh basil leaves
• Extra virgin olive oil
• Salt and freshly ground black pepper

Instructions:

• Preheat the oven to 190°C (375°F). Place the baguette slices on a baking tray and drizzle with olive oil. Season with salt and pepper.
• Bake the baguette rounds in the preheated oven until golden and crisp, about 8 to 10 minutes. Remove from the oven and allow to cool slightly.
• Spread a portion of goat's cheese on each crostini. Add a spoonful of black cherry compote.
• Garnish with fresh basil leaves and a grind of black pepper.
• Serve the crostini with glasses of Hidden Passion for a delicious start to your Easter celebrations.

The bold flavours of black cherry compote and fresh goat's cheese perfectly complement the depth and intensity of our wine. The black cherry notes echo the flavours of the compote, while the spicy touches enhance the richness of the goat's cheese. They create a harmonious pairing that stimulates the senses and prepares the palate for the culinary pleasures to come.

Le Cœur du Festin for a tasty Easter with Ambition and Petite Arvine wines

Continuing our Renaissance-inspired Easter celebration, we're elevating the culinary experience with two exceptional wine pairings that perfectly complement our main courses. For the first course, our choice is the herb-crusted lamb, and we choose the wine from the Renaissance cellar to complement it. "Ambition", a dark red wine with a delicate, complex nose of Morello cherry and plum, accentuated by notes of toast. Its generous, powerful and concentrated structure, adorned with intense fruity notes on the finish, harmonises magnificently with the richness of the lamb.

Alternatively, for those who prefer a meatless option, we suggest a grilled sea bass that is offered a refreshing accompaniment by our Petite Arvine, a light yellow wine with notes of rhubarb compote and wisteria on the nose. Its dry, vibrant palate, underlined by hints of saltiness on the finish, offers a perfect counterpoint to the delicate flavours of the fish.

Dish #1 : Herb Crusted Lamb with Ambition

Ingredients:

• Leg of lamb, boneless
• Fresh rosemary, thyme and garlic, finely chopped
• Olive oil
• Salt and pepper

Instructions:

• Preheat the oven to 175°C (350°F).
• Rub the leg of lamb with the rosemary, thyme, chopped garlic, olive oil, salt and pepper, making sure the meat is evenly coated.
• Place the lamb in a roasting tin and cook in the preheated oven for about 20 minutes per pound or until the internal temperature reaches the desired doneness.
• Remove the lamb from the oven and leave to rest for 10-15 minutes before slicing and serving.
• Ambition, with its deep red colour and complex aromas of Morello cherry, plum and toast, is the perfect accompaniment to herb-crusted lamb. Its generous structure and concentrated palate enhance the richness of the meat, while its intense fruity finish lingers on the palate, leaving a lasting impression of culinary excellence.

Ambition, with its dark red hue and complex aromas of griotte, prune, and toasted bread, accompanies the herb-crusted lamb perfectly. Its generous structure and concentrated palate enhance the meat's richness while its intense fruity finish lingers on the palate, leaving a lasting impression of culinary excellence.

Dish #2 : Grilled sea bass with Petite Arvine to accompany it

Ingredients:

• Sea bass fillets
• Lemon zest
• Fresh herbs (such as parsley or dill)
• Olive oil
• Salt and pepper

Instructions:

• Preheat a grill or grill pan to medium-high heat.
• Season the sea bass fillets with lemon zest, chopped fresh herbs, olive oil, salt and pepper.
• Grill the sea bass fillets for 4-5 minutes on each side or until cooked through and lightly toasted.
• Serve the grilled sea bass immediately, garnished with fresh herbs and lemon wedges.

Petite Arvine from the Renaissance cellar, with its light yellow hue and seductive aromas of rhubarb compote and wisteria, is a refreshing complement to grilled sea bass. Its dry, vibrant palate, accentuated by hints of saltiness on the finish, enhances the delicate flavours of the fish, creating a harmonious pairing that celebrates the richness of the sea.

Desserts and Cheeses for a sweet or savoury Easter

As our Renaissance-inspired Easter feast draws to a close, we invite our guests to revel in the gourmet pleasures of desserts and cheeses, accompanied by the exquisite 'Malvoisie douce'. With its golden hue and fruity nose of candied fruit and vine peaches, this delicate wine promises a symphony of flavours on the palate. Its full-bodied palate, enriched with notes of dried apricots and currants, provides the perfect backdrop for our sweet and savoury proposals.

Dessert #1:Renaissance Pear Galette with Sweet Malvasia

Ingredients:

• Puff pastry
• Ripe pears, thinly sliced
• Honey
• Almond powder
• Lemon zest
• Cinnamon
• Gilding (1 egg beaten with a little water)

Instructions:

• Preheat the oven to 190°C (375°F). Roll out the puff pastry into a circle on a baking tray lined with baking parchment.
• Spread a layer of almond powder in the centre of the pastry, leaving a border all around.
• Arrange the pear slices over the almond powder in a circular pattern. Drizzle with honey and sprinkle with lemon zest and cinnamon.
• Fold the edges of the pastry over the pears, pleating if necessary to create a rustic galette shape.
• Brush the edges of the pastry with the gilding for a golden finish.
• Bake the galette for 25-30 minutes or until the crust is golden and the pears are tender.
• Serve the pear galette warm with a chilled "Malvoisie douce".

The lush sweetness and aromatic complexity of 'Malvoisie douce' finely complements the delicate flavours of the pear galette. Its fruity notes of candied fruit and vine peaches harmonise beautifully with the ripe pears, while its full-bodied palate underlines the richness of the almond powder and honey. This pairing elevates the dessert experience, creating a symphony of flavours that lingers long after the last bite.

Dessert #2 : Selection of Valaisan Swiss Cheeses to go with Sweet Malvasia

For a lighter but equally indulgent option, we present a selection of artisan cheeses from the Valais region, perfectly paired with 'Malvoisie douce'. This delicious combination highlights the versatility of the wine and accentuates the savoury nuances of Valais cheeses with its fruity sweetness and elegant mouthfeel. From the depth of Valais d'Alpage to the nutty richness of Etivaz, each cheese offers a unique flavour profile that harmonises beautifully with the nuanced complexity of the wine, creating a symphony of tastes that celebrates the culinary heritage of the canton of Valais.

Your Easter meal Inspired by the Renaissance

The Renaissance and Easter symbolise moments of renewal and discovery, where tradition meets innovation. As we savour the flavours of our Easter meal inspired by this time of transition, let's raise a glass to the enduring legacy of the past while embracing the joys of the present. Explore the range of Renaissance wines to create your own culinary journey, blending tradition and modernity.

Share your Easter recipes on our social networks or in the comments and give us your opinion on wine pairings. Take advantage of a 15% discount on our shop until 31 March. 

Cheers and happy Easter to you all from the Renaissance team.